Olives With Herbs & Preserved Lemon

• 1 lb green olives in brine, cracked
• 14 cup fresh cilantro, finely chopped
• 3 tablespoons fresh mint leaves, finely chopped
• 12 preserved lemon, peel only, cut into julienne strips
• 3 tablespoons lemon juice, from preserved lemon
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 14 teaspoon ground coriander
• 1 -2 pinch hot red pepper flakes

1. In a large bowl, completely cover olives with cold water and soak 4 hours to remove excess salt.
2. Drain olives well.
3. In a bowl with a lid, stir the olives together with the remaining ingredients.
4. Let the olives marinate, covered in the refrigerator for at least 6 hours.
5. Olives may be prepared 1 week ahead and kept chilled, covered.
6. The olives are best served at room temperature.
7. Note: If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board.

green olives, fresh cilantro, mint, lemon, lemon juice, olive oil, garlic, ground coriander, hot red pepper

Taken from www.food.com/recipe/olives-with-herbs-preserved-lemon-361000 (may not work)